The Rewards of Canning

Many of us have experienced the joy of going to the pantry and gloried over the rows and rows of jars on the shelf. Jars of food we had put aside ourselves. Knowing the ingredients met our personal standards and was preserved without added chemicals.

A few weeks back I had the privilege of teaching this principle to three young mothers while putting up Italian Meatballs. We discussed the processes and procedures of canning, and then the subject got around to knowing what we were putting in our bodies. Two of the ladies were expecting babies in the near future and were concerned about all the preservatives in much of the food purchased in retail stores. When we finished the session, it was well understood that the home-canned products were natural and wholesome.

A few days ago I receive the wonderful confirmation that the labor put forth that day was definitely worth the effort. A few jars of the meatballs, plus pears, were sent to my daughter, who was recovering from surgery, when Grandma went to help out. My daughter has two energetic boys (4 and 6 years old) and a beautiful 4 month old daughter to care for.

Our six year old grandson called and told me that his daddy made Meatball Sandwiches for dinner and they were wonderful. When asked how daddy made them he said that they were put in sauce (home canned pasta sauce) and then on rolls. When asked if they were as good as the sandwich shop, he stated BETTER! His father was in the background and said to send more pears. They loved them.

It does a body good to know that you are providing products that are wholesome and healthy. I encourage each person to continue with your quest to become more self sufficient and put food aside throughout the year. As I have said before, “Canning is not just for the summer harvest.”

We encourage you to comment to any of our postings and also send us your pictures with a write up. It’s likely to show up on the blog. Send your information to "prep4emergencies@gmail.com".

Thanks, Bill

Returning . . .

I am returning home this week and will post Friday. This is a picture looking from the back of the house where I am now, in Sandpoint, Idaho (an hour south of the Canadian border). Thank you for your patience.

I Will Be Gone . . .

I have had a death in my family and will be out of town for the next couple of weeks, so I will likely not be posting. Thank you for your patience.

Canning Is Not Just For Summer Harvest

A couple of days ago I had the distinct pleasure of teaching this very principle to three young mothers who had trepidations about canning proteins. Each had processed jams and jellies, but never any meat products. We began with instruction on the importance of sanitation and safety when handling proteins.

There is no real reason to fear canning low acid foods like vegetables, proteins, or one pot meals (meatballs, diced meats, stews, soups, etc.). If you follow the basic instructions provided for processing these items and use a pressure canner, there will be no problems. Purchase your special buy items in bulk, process them immediately or freeze them and put them up when you have time. Or, better yet, gather some friends and have a canning party. One day of friendship and fun will provide many quick and pleasant meals. We were able to can Italian Meatballs, Spicy Mexican Meatballs and Diced Chicken Breasts. The recipe for Italian Meatballs was posted previously. (Additional recipes will follow next week).--post by Bill.

Canning in Winter

Winter is a great time to can meats, soups, meals, and beans. Then, during the summer, all you have to concentrate on canning is the truck-load of fruits and vegetables that are available at Farmer's Markets or from your own garden. Last summer I got the canning bug and canned everything, and my power bill reflected it. During the summer there is enough strain on the power grid, so I will do some of my canning during the winter. I still have frozen tomatoes to process into spaghetti sauce, which we use a lot of. This is another way to ease summer canning when there are just too many tomatoes!

My mother-in-law has been sick with a bad cold, and it was a treat for me to take her home some canned soup--Squash Soup, Sausage Soup, Turkey Soup, and White Chili, which is a kind of soup. She was thrilled to get the soups! It's nice to have them on hand when you need them.

Recently, Bill taught three ladies how to can meat. He will send me pictures of their work for posting.

Planning For A Canning Garden

Now is a good time to plan what garden produce you want to can or freeze next summer. The seed catalogs are arriving in mailboxes and the vegetables look so good! Ordering seeds now is easy--if you wait too long into the spring, the seeds you want may be sold out. Try some different vegetables that are new to you. Try growing some beans that are used dry, for hardy soups later on (food storage). If you will be canning or freezing vegetables, make sure they state on the label that they are for canning and freezing--otherwise, they will likely be mushy and unpalatable after all of your hard work.